This Coconut “Cream” Pie is dairy free, grain free and AIP friendly. Depending on if you like your filling more firm or soft, you can add or subtract the quantity of gelatin.

For the Crust: I like this one at Otto’s Cassava Flour but you can modify if there is a substitute you prefer

RECIPE: Coconut Cream Pie Filling

1 cup unsweetened shredded coconut

1 1/2 cans coconut milk
1/3 cup coconut butter
1/3 cup honey
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 teaspoons Gelatin

Toast the coconut on a baking sheet for 5-6 minutes, until golden brown

In medium saucepan over medium heat, Whisk all ingredients together, except for the gelatin and toasted coconut.

Scoop out 2 teaspoons of the milk mixture and place it into a small dish. Add the gelatin and let it absorb the milk to create a rubbery mixture.

Cover the milk mixture and bring to a simmer. Whisk in rubbery gelatin mixture and whisk vigorously until the gelatin is completely dissolved. Turn off heat.

Stir in coconut, and pour the mixture into the prepared crust. Refrigerate for 4 hours, until completely cool and solidified throughout.

Be Well.